Slowly pour the wet ingredients into the dry, and stir the ingredients together until barely combined - do not over-mix, or your muffins will be tough. Gently fold in the cherries and chocolate chips, if using.

Evenly distribute the batter between the muffin cups. Crush the granola, then sprinkle over the top of each muffin. Gently press the granola into the batter.

Bake for 18-25 minutes, or until a toothpick inserted into the centre comes out clean.

Note: Store in an airtight container at room temperature for up to one week.

Recipe from Homemade Granola by Elise Barber.contributed

Recipe extract from Homemade Granola by Elise Barber. Published by New Holland Publishers Australia, RRP $29.99. Available in book stores and online.